Tropical Reef
Medium
Makes: 10
  • Good to go
  • Good For Me
The name "Tropical Reef" refers to the coral reef commonly found in the tropics. In the Snack- to go that I imagined, the chocolate tube and the coconut rocks recall the barrier reef. The exotic flavours that accompany it, such as banana, mango, and passion fruit, represent the tropics' scent. It's a joyful creation of sustainable - ingredients and full of tasty fruits.
The name "Tropical Reef" refers to the coral reef commonly found in the tropics. In the Snack- to go that I imagined, the chocolate tube and the coconut rocks recall the barrier reef. The exotic flavours that accompany it, such as banana, mango, and passion fruit, represent the tropics' scent. It's a joyful creation of sustainable - ingredients and full of tasty fruits.
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 6 Components

Plant-based chocolate brownie

Ingredients: Plant-based chocolate brownie

Preparation: Plant-based chocolate brownie

  1. In a mixing bowl, use the paddle and combine all the dry ingredients.
  2. Melt the dark chocolate in microwave at 40°C, and add to the dry mix. Mix well.
  3. Add the organic coconut milk and the grape seed oil to the mix.
  4. Scale 40 gr of the chocolate brownie batter in an appropriate mould (silicon ref PX036).
  5. Bake for 10 minutes at 180°C

Exotic compote

Ingredients: Exotic compote

  • 3.2 oz
    Passion Fruit Puree
  • 3.2 oz
    mango puree
  • 6.3 oz
    organic fresh banana
  • 1 piece(s)
    Madagascar vanilla beans
  • 2.2 oz
    Dextrose
  • 2.5 oz
    Glucose syrop

Preparation: Exotic compote

  1. Slice the banana, add the fruits purée and mix with the hand blender.
  2. Combine the all purée in a pan and add the glucose syrup and dextrose.
  3. Cook at 102 °C
  4. Remove, cool down, and use directly.

Coconuts rocks

Ingredients: Coconuts rocks

  • 10.6 oz
    water
  • 1.1 oz
    flaxseed
  • 7.1 oz
    desiccated coconut
  • 1.8 oz
    sugar

Preparation: Coconuts rocks

  1. Boil the water with the flaxseed.
  2. Sieve it and keep the liquid (gel)
  3. In a bowl, scale 50 gr flaxseed water and mix with the sugar and the desiccated coconuts.
  4. Divide in small round portions, approximately 2 gr, and cook at 150°C for 6 minutes.

Plant-based coconut chocolate ganache

Ingredients: Plant-based coconut chocolate ganache

Preparation: Plant-based coconut chocolate ganache

  1. Boil the coconut fruit purée, the organic coconut milk and the glucose syrup.
  2. Melt the dark chocolate in micro wave until reach 40°C.
  3. Blend together the coconut liquid with the dark chocolate
  4. At 35°C add the grape seed oil
  5. Blend and emulsify.

Assembly

  1. Inject the exotic compote inside the baked chocolate brownie.
  2. Pipe the plant-based ganache inside the chocolate tube
  3. Place the filled chocolate tube on the top of the exotic compote
  4. On one side add the coconuts rocks.

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